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Properties of Bunium persicum essential oil and its application in Iranian white cheese against Listeria monocytogenes and Escherichia coli O157:H7, Journal of Food Safety, 36, 563, 10.1111\u002Fjfs.12277\nEhsani, 2012, Phytochemical properties and hygienic effects of Allium ascalonicum and Pimpinella anisum essential oils in Iranian white brined cheese, Journal of Essential Oil-Bearing Plants, 15, 1013, 10.1080\u002F0972060X.2012.10662606\nElgayyar, 2001, Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms, Journal of Food Protection, 64, 1019, 10.4315\u002F0362-028X-64.7.1019\nEs'haghi Gorji, 2014, The evaluation of Zataria multiflora Boiss: Essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese, Letters in Applied Microbiology, 59, 621, 10.1111\u002Flam.12319\nFernandes, 2009\nFernandes, 2016, Microencapsulated rosemary (Rosmarinus officinalis) essential oil as a biopreservative in Minas Frescal cheese, Journal of Food Processing and Preservation, 41, 1\nFiltenborg, 1996, Moulds in food spoilage, International Journal of Food Microbiology, 33, 85, 10.1016\u002F0168-1605(96)01153-1\nFleet, 1990, Yeasts in dairy products, Journal of Applied Bacteriology, 68, 199, 10.1111\u002Fj.1365-2672.1990.tb02566.x\nFriedman, 2002, Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica, Journal of Food Protection, 65, 1545, 10.4315\u002F0362-028X-65.10.1545\nGandomi, 2009, Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese, Food and Chemical Toxicology, 47, 2397, 10.1016\u002Fj.fct.2009.05.024\nGhasemi, 2015, Application of zein antimicrobial edible film incorporating Zataria multiflora Boiss. essential oil for preservation of Iranian ultrafiltered Feta cheese, African Journal of Biotechnology, 14, 2014, 10.5897\u002FAJB2014.13992\nGill, 2002, Evaluation of antilisterial action of cilantro oil on vacuum packed ham, International Journal of Food Microbiology, 73, 83, 10.1016\u002FS0168-1605(01)00712-7\nGoñi, 2009, Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils, Food Chemistry, 116, 982, 10.1016\u002Fj.foodchem.2009.03.058\nGould, 2014, Outbreaks attributed to cheese: Differences between outbreaks caused by unpasteurized and pasteurized dairy products, United States, 1998–2011, Foodborne Pathogens and Disease, 11, 545, 10.1089\u002Ffpd.2013.1650\nGovaris, 2011, Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere, LWT - Food Science and Technology, 44, 1240, 10.1016\u002Fj.lwt.2010.09.022\nGutierrez, 2008, The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients, International Journal of Food Microbiology, 124, 91, 10.1016\u002Fj.ijfoodmicro.2008.02.028\nGutierrez, 2009, Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components, Food Microbiology, 26, 142, 10.1016\u002Fj.fm.2008.10.008\nHamedi, 2014, Combination effect of essential oils of some herbs with monolaurin on growth and survival of Listeria monocytogenes in culture media and cheese, Journal of Food Processing and Preservation, 38, 304, 10.1111\u002Fj.1745-4549.2012.00778.x\nHammer, 1999, Antimicrobial activity of essential oils and other plant extracts, Journal of Applied Microbiology, 86, 985, 10.1046\u002Fj.1365-2672.1999.00780.x\nHassanien, 2014, Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage, Saudi Journal of Biological Sciences, 21, 280, 10.1016\u002Fj.sjbs.2013.10.005\nHelander, 1998, Characterization of the action of selected essential oil components on Gram-negative bacteria, Journal of Agricultural and Food Chemistry, 46, 3590, 10.1021\u002Fjf980154m\nHolley, 2005, Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials, Food Microbiology, 22, 273, 10.1016\u002Fj.fm.2004.08.006\nHyldgaard, 2012, Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components, Frontiers in Microbiology, 3, 1, 10.3389\u002Ffmicb.2012.00012\nISO\u002FDIS9235, 2013, 9\nJay, 2005\nJeong, 2014, Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process, Food Science and Biotechnology, 23, 1193, 10.1007\u002Fs10068-014-0163-8\nJohnson, 2002, Cheese products, 345\nJuven, 1994, Factors that interact with the antibacterial action of thyme essential oil and its active constituents, Journal of Applied Bacteriology, 76, 626, 10.1111\u002Fj.1365-2672.1994.tb01661.x\nKalemba, 2003, Antibacterial and antifungal properties of essential oils, Current Medicinal Chemistry, 10, 813, 10.2174\u002F0929867033457719\nKavas, 2014, The effects of mint (Mentha spicata) essential oil fortified edible films on the physical, chemical and microbiological characteristics of Lor cheese, Journal of Food, Agriculture and Environment, 12, 40\nKavas, 2016, Use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of Lor cheese, Mljekarstvo, 66, 99\nKavas, 2015, The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of Kashar cheese, Journal of Food Quality, 38, 405, 10.1111\u002Fjfq.12157\nKavas, 2016, Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157:H7 and Staphylococcus aureus, CyTA Journal of Food, 14, 317, 10.1080\u002F19476337.2015.1109001\nKosse, 1997, Identification of yoghurt-spoiling yeasts with 18S rRNA-targeted oligonucleotide probes, Systematic and Applied Microbiology, 20, 468, 10.1016\u002FS0723-2020(97)80016-1\nKotan, 2008, Antimicrobial and insecticidal activities of essential oils from Turkish Salvia hydrangea DC. Ex Benth, Biochemical Systematics and Ecology, 36, 360, 10.1016\u002Fj.bse.2007.12.003\nKotzekidou, 2008, Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate, LWT - Food Science and Technology, 41, 119, 10.1016\u002Fj.lwt.2007.01.016\nKousta, 2010, Prevalence and sources of cheese contamination with pathogens at farm and processing levels, Food Control, 21, 805, 10.1016\u002Fj.foodcont.2009.11.015\nLee, 2010, Isolation and characterization of a novel analyte from Bacillus subtilis SC-8 antagonistic to Bacillus cereus, Journal of Bioscience and Bioengineering, 110, 298, 10.1016\u002Fj.jbiosc.2010.03.002\nLópez, 2005, Solid- and vapor-phase antimicrobial activities of six essential oils: Susceptibility of selected foodborne bacterial and fungal strains, Journal of Agricultural and Food Chemistry, 53, 6939, 10.1021\u002Fjf050709v\nLópez-Expósito, 2012, A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides, Dairy Science & Technology, 92, 419, 10.1007\u002Fs13594-012-0066-5\nLuque De Castro, 1999, Towards more rational techniques for the isolation of valuable essential oils from plants, TrAC, Trends in Analytical Chemistry, 18, 708, 10.1016\u002FS0165-9936(99)00177-6\nMarcial, 2016, Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures, Revista Argentina de Microbiología, 48, 229, 10.1016\u002Fj.ram.2016.04.006\nMasotti, 2003, Seasonal and phenological variations of the essential oil from the narrow endemic species Artemisia molinieri and its biological activities, Journal of Agricultural and Food Chemistry, 51, 7115, 10.1021\u002Fjf034621y\nMelo, 2015, Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses, Food Research International, 67, 75, 10.1016\u002Fj.foodres.2014.10.031\nMohamed, 2013, Impact of antimicrobial properties of some essential oils on cheese yoghurt quality, World Applied Sciences Journal, 27, 497\nMoosavy, 2013, Antibacterial effect of Mentha spicata essential oil on Listeria monocytogenes in traditional Lighvan cheese, Journal of Food Safety, 33, 509, 10.1111\u002Fjfs.12083\nNazzaro, 2013, Effect of essential oils on pathogenic bacteria, Pharmaceuticals, 6, 1451, 10.3390\u002Fph6121451\nNguefack, 2012, Synergistic action between fractions of essential oils from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against Penicillium expansum, Food Control, 23, 377, 10.1016\u002Fj.foodcont.2011.08.002\nNikaido, 1994, Prevention of drug access to bacterial targets: Permeability barriers and active efflux, Science, 264, 382, 10.1126\u002Fscience.8153625\nNoori, 2012, Effect of Zataria multiflora Boiss. essential oil on growth and citrinin production by Penicillium citrinum in culture media and Mozzarella cheese, Journal of Food Safety, 32, 445, 10.1111\u002Fjfs.12003\nOosterhaven, 1995, S-carvone as a natural potato sprout inhibiting, fungistatic and bacteristatic compound, Industrial Crops and Products, 4, 23, 10.1016\u002F0926-6690(95)00007-Y\nPandey, 2017, Essential oils: Sources of antimicrobials and food preservatives, Frontiers in Microbiology, 7, 1, 10.3389\u002Ffmicb.2016.02161\nParsaeimehr, 2010, Effect of Zataria multiflora Boiss. essential oil, nisin, and their combination on the production of enterotoxin C and α-hemolysin by Staphylococcus aureus, Foodborne Pathogens and Disease, 7, 299, 10.1089\u002Ffpd.2009.0416\nPhilippe, 2012, Chemical composition and antifungal activity of essential oil of fresh leaves of Ocimum gratissimum from benin against six mycotoxigenic fungi isolated from traditional cheese Wagashi, International Research Journal of Biological Sciences, 1, 22\nPhilippe, 2012, In vitro antifungal activities of essential oils extracted from fresh leaves of Cinnamomum zeylanicum and Ocimum gratissimum against foodborne pathogens for their use as traditional cheese Wagashi conservatives, Research Journal of Recent Sciences, 1, 67\nReitsma, 1996, Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese, Journal of Food Protection, 59, 460, 10.4315\u002F0362-028X-59.5.460\nRibeiro, 2013, Evaluation rosemary essential oil in the control of multidrug-resistant Escherichia coli in Coalho cheese, Journal of Biotechnology and Biodiversity, 4, 1\nRobinson, 2002, Microbiology of fermented milks, 376\nSadeghi, 2013, Effect of Cuminum cyminum L. essential oil and Lactobacillus acidophilus (a probiotic) on Staphylococcus aureus during the manufacture, ripening and storage of white brined cheese, Journal of Food Processing and Preservation, 37, 449, 10.1111\u002Fj.1745-4549.2011.00664.x\nSadeghi, 2016, Antimicrobial effects of Mentha pulegium essential oil on Listeria monocytogenes in Iranian white cheese, Journal of Food Quality and Hazards Control, 3, 20\nSánchez-González, 2011, Use of essential oils in bioactive edible coatings: A review, Food Engineering Reviews, 3, 1, 10.1007\u002Fs12393-010-9031-3\nSanturio, 2014, Antimicrobial activity of the essential oil of thyme and of thymol against Escherichia coli strains, Acta Scientiae Veterinariae, 42, 1, 10.22456\u002F1679-9216.15060\nShannon, 2011, Efficacy of cold-pressed terpeneless valencia oil and its primary components on inhibition of Listeria species by direct contact and exposure to vapors, Journal of Food Science, 76, 500, 10.1111\u002Fj.1750-3841.2011.02337.x\nSikkema, 1995, Mechanisms of membrane toxicity of hydrocarbons, Microbiological Reviews, 59, 201, 10.1128\u002FMMBR.59.2.201-222.1995\nSkandamis, 2000, Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil, World Journal of Microbiology and Biotechnology, 16, 31, 10.1023\u002FA:1008934020409\nSmith-Palmer, 1998, Antimicrobial properties of plant essential oils and essences against five important foodborne pathogens, Letters in Applied Microbiology, 26, 118, 10.1046\u002Fj.1472-765X.1998.00303.x\nSmith-Palmer, 2001, The potential application of plant essential oils as natural food preservatives in soft cheese, Food Microbiology, 18, 463, 10.1006\u002Ffmic.2001.0415\nTajkarimi, 2010, Antimicrobial herb and spice compounds in food, Food Control, 21, 1199, 10.1016\u002Fj.foodcont.2010.02.003\nTechathuvanan, 2014, Efficacy of commercial natural antimicrobials alone and in combinations against pathogenic and spoilage microorganisms, Journal of Food Protection, 77, 269, 10.4315\u002F0362-028X.JFP-13-288\nTehrani, 2015, Effect of mint essential oil on growth of Listeria monocytogenes during the ripening and storage of Iranian white brined cheese, Journal of Applied Environmental and Biological Sciences, 5, 150\nThoroski, 1989, Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis, Journal of Food Protection, 52, 399, 10.4315\u002F0362-028X-52.6.399\nTrajano, 2010, Inhibitory effect of the essential oil from Eugenia caryophyllata Thumb leaves on Coalho cheese contaminating microorganisms, Ciência e Tecnologia de Alimentos, 30, 1001, 10.1590\u002FS0101-20612010000400025\nTsigarida, 2000, Behaviour of Listeria monocytogenes and Autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C, Journal of Applied Microbiology, 89, 901, 10.1046\u002Fj.1365-2672.2000.01170.x\nTurina, 2006, Natural terpenes: Self-assembly and membrane partitioning, Biophysical Chemistry, 122, 101, 10.1016\u002Fj.bpc.2006.02.007\nVaara, 1992, Agents that increase the permeability of the outer membrane, Microbiological Reviews, 56, 395, 10.1128\u002FMMBR.56.3.395-411.1992\nVeldhuizen, 2006, Structural requirements for the antimicrobial activity of carvacrol, Journal of Agricultural and Food Chemistry, 54, 1874, 10.1021\u002Fjf052564y\nVillarruel-Lopez, 2016, Indicator microorganisms, Salmonella, Listeria monocytogenes, Staphylococcal enterotoxin, and physicochemical parameters in requeson cheese, African Journal of Food Science, 10, 178, 10.5897\u002FAJFS2016.1473\nWalsh, 2003, Activity and mechanisms of action of selected biocidal agents on Gram-positive and -negative bacteria, Journal of Applied Microbiology, 94, 240, 10.1046\u002Fj.1365-2672.2003.01825.x\nWendakoon, 1995, Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices, Journal of Food Protection, 58, 280, 10.4315\u002F0362-028X-58.3.280\nXu, 2008, The antibacterial mechanism of carvacrol and thymol against Escherichia coli, Letters in Applied Microbiology, 47, 174, 10.1111\u002Fj.1472-765X.2008.02407.x\nYahyazadeh, 2008, Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc, World Journal of Microbiology and 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1998, The aquaporins, blueprints for cellular plumbing systems, Journal of Biological Chemistry, 273, 14659, 10.1074\u002Fjbc.273.24.14659","https:\u002F\u002Fdoi.org\u002F10.1074\u002Fjbc.273.24.14659",{"mag":638,"openalex":639,"pm":640,"doi":641},"2058795973","W2058795973","9614059","10.1074\u002Fjbc.273.24.14659",{"id":18,"text":643,"url":644,"identifiers":645},"Baier, 2015, Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue, Food Research International, 76, 66, 10.1016\u002Fj.foodres.2014.11.043","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.foodres.2014.11.043",{"mag":646,"openalex":647,"doi":648},"2086924785","W2086924785","10.1016\u002Fj.foodres.2014.11.043",{"id":650,"text":651,"url":652,"identifiers":653},"2732693f-61fb-4740-a7ab-50671b9e6042","Bohnert, 1996, Strategies for engineering water-stress tolerance in plants, Trends in Biotechnology, 14, 89, 10.1016\u002F0167-7799(96)80929-2","https:\u002F\u002Fwww.sciencedirect.com\u002Fscience\u002Farticle\u002Fpii\u002F0167779996809292",{"doi":654},"10.1016\u002F0167-7799(96)80929-2",{"id":18,"text":656,"url":657,"identifiers":658},"Briegel, 2009, Universal architecture of bacterial chemoreceptor arrays, Proceedings of the National Academy of Sciences, 106, 17181, 10.1073\u002Fpnas.0905181106","https:\u002F\u002Fdoi.org\u002F10.1073\u002Fpnas.0905181106",{"mag":659,"pmc":660,"openalex":661,"pm":662,"doi":663},"2137365831","2761316","W2137365831","19805102","10.1073\u002Fpnas.0905181106",{"id":18,"text":665,"url":18,"identifiers":666},"Calderón-Miranda, 1998, 1, 3",{},{"id":18,"text":668,"url":18,"identifiers":669},"Castro-Giráldez, 2011, Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward), Innovative Food Science & Emerging Technologies, 12, 623, 10.1016\u002Fj.ifset.2011.06.013",{"doi":670},"10.1016\u002Fj.ifset.2011.06.013",{"id":18,"text":672,"url":673,"identifiers":674},"Castro-Giraldez, 2010, Non-equilibrium thermodynamic approach to analyze the pork meat (Longissimus dorsi) salting process, Journal of Food Engineering, 99, 24, 10.1016\u002Fj.jfoodeng.2010.01.023","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2010.01.023",{"mag":675,"openalex":676,"doi":677},"2078259811","W2078259811","10.1016\u002Fj.jfoodeng.2010.01.023",{"id":18,"text":679,"url":680,"identifiers":681},"Castro-Giráldez, 2011, Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue, Journal of Food Engineering, 102, 34, 10.1016\u002Fj.jfoodeng.2010.07.032","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2010.07.032",{"mag":682,"openalex":683,"doi":684},"1966165766","W1966165766","10.1016\u002Fj.jfoodeng.2010.07.032",{"id":18,"text":686,"url":687,"identifiers":688},"Castro-Giráldez, 2011, Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration, Journal of Food Engineering, 105, 599, 10.1016\u002Fj.jfoodeng.2011.03.029","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2011.03.029",{"mag":689,"openalex":690,"doi":691},"1992849170","W1992849170","10.1016\u002Fj.jfoodeng.2011.03.029",{"id":18,"text":693,"url":18,"identifiers":694},"Dellarosa, 2016, Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields, Innovative Food Science and Emerging Technologies, 37, 345, 10.1016\u002Fj.ifset.2016.01.009",{"doi":695},"10.1016\u002Fj.ifset.2016.01.009",{"id":18,"text":697,"url":698,"identifiers":699},"Ferrando, 2003, Effect of osmotic stress on microstructure and mass transfer in onion and strawberry tissue, Journal of the Science of Food and Agriculture, 83, 951, 10.1002\u002Fjsfa.1429","https:\u002F\u002Fdoi.org\u002F10.1002\u002Fjsfa.1429",{"mag":700,"openalex":701,"doi":702},"2110856875","W2110856875","10.1002\u002Fjsfa.1429",{"id":704,"text":705,"url":706,"identifiers":707},"a04563e4-03a1-4962-9568-088201e10684","Ferrari, 2013, Effect of osmotic dehydration and pectin edible coatings on quality and shelf life of fresh-cut melon, Food and Bioprocess Technology, 6, 80, 10.1007\u002Fs11947-011-0704-6","https:\u002F\u002Flink.springer.com\u002Farticle\u002F10.1007\u002Fs11947-011-0704-6",{"doi":708},"10.1007\u002Fs11947-011-0704-6",{"id":710,"text":711,"url":712,"identifiers":713},"4c68646b-0035-4279-8000-0006b275d4fa","Fisher, 1996, Post-phloem transport: Principles and problems, Journal of Experimental Botany, 47, 1141, 10.1093\u002Fjxb\u002F47.Special_Issue.1141","https:\u002F\u002Flink.springer.com\u002F10.1007\u002Fs10440-022-00541-7",{"doi":714},"10.1007\u002Fs10440-022-00541-7",{"id":710,"text":716,"url":712,"identifiers":717},"Jaitovich, 2006, Na+, K+-ATPase: an indispensable ion pumping-signaling mechanism across mammalian cell membranes, 26, 386",{"doi":714},{"id":719,"text":720,"url":721,"identifiers":722},"f8a5e294-4481-43c1-98f4-65108428cbf9","Knorr, 2001, Processing concepts based on high intensity electric field pulses, Trends in Food Science and Technology, 12, 129, 10.1016\u002FS0924-2244(01)00069-3","https:\u002F\u002Fwww.sciencedirect.com\u002Fscience\u002Farticle\u002Fpii\u002FS0924224401000693",{"doi":723},"10.1016\u002Fs0924-2244(01)00069-3",{"id":18,"text":725,"url":726,"identifiers":727},"Maurel, 2001, Aquaporins. A molecular entry into plant water relations, Plant Physiology, 125, 135, 10.1104\u002Fpp.125.1.135","https:\u002F\u002Fdoi.org\u002F10.1104\u002Fpp.125.1.135",{"mag":728,"pmc":729,"openalex":730,"pm":731,"doi":732},"2166960504","1539345","W2166960504","11154316","10.1104\u002Fpp.125.1.135",{"id":734,"text":735,"url":736,"identifiers":737},"78c6b4ec-2602-42f8-9958-a4c094b4be62","Moraga, 2009, Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit, Journal of Food Engineering, 90, 372, 10.1016\u002Fj.jfoodeng.2008.07.007","https:\u002F\u002Fwww.sciencedirect.com\u002Fscience\u002Farticle\u002Fpii\u002FS0260877408003427",{"doi":738},"10.1016\u002Fj.jfoodeng.2008.07.007",{"id":18,"text":740,"url":741,"identifiers":742},"Panarese, 2012, Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study, Food Chemistry, 132, 1706, 10.1016\u002Fj.foodchem.2011.06.038","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.foodchem.2011.06.038",{"mag":743,"openalex":744,"doi":745},"2005336127","W2005336127","10.1016\u002Fj.foodchem.2011.06.038",{"id":747,"text":748,"url":749,"identifiers":750},"8cd59524-406f-4098-81f4-39cc101b37e2","Parniakov, 2015, Effect of electric field and osmotic pre-treatments on quality of apples after freezing-thawing, Innovative Food Science and Emerging Technologies, 29, 23, 10.1016\u002Fj.ifset.2015.03.011","https:\u002F\u002Fwww.sciencedirect.com\u002Fscience\u002Farticle\u002Fpii\u002FS1466856415000600",{"doi":751},"10.1016\u002Fj.ifset.2015.03.011",{"id":753,"text":754,"url":755,"identifiers":756},"ddc5dc8f-1515-40bd-a8a4-a44fde0ea872","Peiró, 2006, Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration, Journal of Food Engineering, 74, 299, 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10.1111\u002Fj.1365-2621.1998.tb15774.x","https:\u002F\u002Fdoi.org\u002F10.1111\u002Fj.1365-2621.1998.tb15774.x",{"mag":770,"openalex":771,"doi":772},"1970984267","W1970984267","10.1111\u002Fj.1365-2621.1998.tb15774.x",{"id":18,"text":774,"url":775,"identifiers":776},"Rastogi, 1999, Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots, Journal of Food Science, 64, 1020, 10.1111\u002Fj.1365-2621.1999.tb12272.x","https:\u002F\u002Fdoi.org\u002F10.1111\u002Fj.1365-2621.1999.tb12272.x",{"mag":777,"openalex":778,"doi":779},"2098241772","W2098241772","10.1111\u002Fj.1365-2621.1999.tb12272.x",{"id":18,"text":781,"url":782,"identifiers":783},"Segui, 2012, Understanding osmotic dehydration of tissue structured foods by means of a cellular approach, Journal of Food Engineering, 110, 240, 10.1016\u002Fj.jfoodeng.2011.05.012","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2011.05.012",{"mag":784,"openalex":785,"doi":786},"2016964074","W2016964074","10.1016\u002Fj.jfoodeng.2011.05.012",{"id":18,"text":788,"url":789,"identifiers":790},"Seguí, 2013, A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments, Journal of Food Engineering, 115, 145, 10.1016\u002Fj.jfoodeng.2012.08.038","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2012.08.038",{"mag":791,"openalex":792,"doi":793},"2062308768","W2062308768","10.1016\u002Fj.jfoodeng.2012.08.038",{"id":18,"text":795,"url":18,"identifiers":796},"Shiratake, 2007, Transporters in fruit vacuoles, Plant Biotechnology, 24, 127, 10.5511\u002Fplantbiotechnology.24.127",{"doi":797},"10.5511\u002Fplantbiotechnology.24.127",{"id":18,"text":799,"url":18,"identifiers":800},"Singh, 2001",{},{"id":802,"text":803,"url":804,"identifiers":805},"9a4e1c43-c233-42ea-9434-bfcbb5046121","Starzak, 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10.1021\u002Fjf0009798","https:\u002F\u002Fdoi.org\u002F10.1021\u002Fjf0009798",{"mag":817,"openalex":818,"pm":819,"doi":820},"2048627261","W2048627261","11409969","10.1021\u002Fjf0009798",{"id":822,"text":823,"url":824,"identifiers":825},"7efceb21-77d0-48a8-aee9-77a5efa725c6","Talens, 2016, A thermodynamic model for hot air microwave drying of orange peel, Journal of Food Engineering, 175, 33, 10.1016\u002Fj.jfoodeng.2015.12.001","https:\u002F\u002Fwww.sciencedirect.com\u002Fscience\u002Farticle\u002Fpii\u002FS0260877415300716",{"doi":826},"10.1016\u002Fj.jfoodeng.2015.12.001",{"id":828,"text":829,"url":830,"identifiers":831},"da9b8f09-c256-4157-8dee-683a5398bfae","Tedjo, 2002, Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos, Journal of Food Engineering, 53, 133, 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10.1016\u002Fj.jfoodeng.2015.06.030","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2015.06.030",{"mag":843,"openalex":844,"doi":845},"773497360","W773497360","10.1016\u002Fj.jfoodeng.2015.06.030",{"id":710,"text":847,"url":712,"identifiers":848},"Tyerman, 1999, Plant aquaporins: their molecular biology, biophysics and significance for plant water relations, Journal of Experimental Botany, 50, 1055",{"doi":714},{"id":18,"text":850,"url":851,"identifiers":852},"Tylewicz, 2011, Analysis of kiwifruit osmodehydration process by systematic approach systems, Journal of Food Engineering, 104, 438, 10.1016\u002Fj.jfoodeng.2011.01.007","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.jfoodeng.2011.01.007",{"mag":853,"openalex":854,"doi":855},"2033990032","W2033990032","10.1016\u002Fj.jfoodeng.2011.01.007",{"id":18,"text":857,"url":858,"identifiers":859},"Tylewicz, 2013, Induction of vesicle formation by exposing apple tissue to vacuum impregnation, Food and Bioprocess Technology, 6, 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of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage",{"VOID":2539},"[\"5439446747184831133\"]",{"VOID":2541},"Aguilar, 2016, Effect of UV-Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties, LWT - Food Science and Technology, 65, 969, 10.1016\u002Fj.lwt.2015.09.006\nAguirre, 2014, Aguirre (2014) Modelling the effect of light penetration and matrix colour on the inactivation of L. innocua by PL, Innovative Food Science and Emerging Technologies, 26, 505, 10.1016\u002Fj.ifset.2014.05.011\nAminian, 2006, Effect of unripe grape juice (verjuice) on plasma lipid levels in rabbits rendered hypercholesterolemic by feeding egg yolk, Acta Medica Iranica, 44, 230\nAminian, 2003, Unripe grape juice (verjuice) as a lipid-lowering agent: Fact of fiction, Archives of Iranian Medicine, 6\nAndrés, 1997, Recovery and concentration by electrodialysis of tartaric acid from fruit juice industries waste waters, Journal of Chemical Technology and Biotechnology, 70, 247, 10.1002\u002F(SICI)1097-4660(199711)70:3\u003C247::AID-JCTB763>3.0.CO;2-8\nAneja, 2014, Microbes associated with freshly prepared juices of citrus and carrots, International Journal of Food Science, 10.1155\u002F2014\u002F408085\nArtíguez, 2011, Factors affecting microbial inactivation by pulsed light in a continuous flow-through unit for liquid products treatment, Procedia Food Science, 1, 786, 10.1016\u002Fj.profoo.2011.09.119\nBarbosa-Cánovas, 1998\nBeuchat, 1982, Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose, Journal of Food Science, 47, 1679, 10.1111\u002Fj.1365-2621.1982.tb05010.x\nBhat, 2015, Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice, Food Science and Technology International, 21, 354, 10.1177\u002F1082013214536708\nCaminiti, 2012, The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend, Food and Bioproducts Processing, 90, 442, 10.1016\u002Fj.fbp.2011.11.006\nChia, 2012, The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices, International Food Research Journal, 19, 1001\nTurkish Food Codex, 2002\nCserhalmi, 2006, Study of pulsed electric field treated citrus juices, Innovative Food Science and Emerging Technologies, 7, 49, 10.1016\u002Fj.ifset.2005.07.001\nU.S. FDA, 1996\nFDA, 2001\nFerrario, 2013, Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses, Journal of Food Engineering, 118, 302, 10.1016\u002Fj.jfoodeng.2013.04.007\nFerrario, 2015, Study of the inactivation of spoilage microorganisms in apple juice by pulse light and ultrasound, Food Microbiology, 46, 635, 10.1016\u002Fj.fm.2014.06.017\nFerrario, 2016, Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice, Innovative Food Science and Emerging Technologies, 34, 214, 10.1016\u002Fj.ifset.2016.02.002\nFredericks, 2011, Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines, Food Microbiology, 28, 510, 10.1016\u002Fj.fm.2010.10.018\nGabriel, 2012, Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice, Food Control, 25, 425, 10.1016\u002Fj.foodcont.2011.11.011\nGanan, 2013, Use of pulsed light to increase the safety of ready-to-eat cured meat products, Food Control, 32, 512, 10.1016\u002Fj.foodcont.2013.01.022\nGarcía Carrillo, 2018, Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy, Food Microbiology, 73, 1, 10.1016\u002Fj.fm.2017.12.012\nGerard, 2004, Microwave heating of apple mash to improve juice yield and quality, LWT - Food Science and Technology, 37, 551, 10.1016\u002Fj.lwt.2003.12.006\nGómez, 2011, Hurdle Technology in Fruit Processing, Annual Review of Food Science and Technology, 2, 447, 10.1146\u002Fannurev-food-022510-133619\nGómez-López, 2005, Intense light pulses decontamination of minimally processed vegetables and their shelf-life, International Journal of Food Microbiology, 103, 79, 10.1016\u002Fj.ijfoodmicro.2004.11.028\nGómez-López, 2007, Pulsed light for food decontamination: A review, Trends in Food Science and Technology., 10.1016\u002Fj.tifs.2007.03.010\nGonzález-Aguilar, 2007, Improving antioxidant capacity of fresh-cut mangoes treated with UV-C, Journal of Food Science, 72, 197, 10.1111\u002Fj.1750-3841.2007.00295.x\nGouma, 2015, Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat, Innovative Food Science and Emerging Technologies, 32, 146, 10.1016\u002Fj.ifset.2015.09.008\nGuerrero-Beltrán, 2004, Review: Advantages and limitations on processing foods by UV light, Food Science and Technology International, 10, 137, 10.1177\u002F1082013204044359\nHayoglu, 2009, Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes, Journal of Food Processing and Preservation, 33, 252, 10.1111\u002Fj.1745-4549.2008.00339.x\nHilton, 2017, Effect of sublethal temperatures on pulsed light inactivation of bacteria, Innovative Food Science and Emerging Technologies., 10.1016\u002Fj.ifset.2016.11.002\nHuang, 2007, Physiological response and protein expression under acid stress of Escherichia coli O157:H7 TWC01 isolated from Taiwan, Journal of Agricultural and Food Chemistry, 55, 7182, 10.1021\u002Fjf071014s\nIFST, 1999\nJuven, 1978, Influence of Orange juice composition on the thermal resistance of spoilage yeasts, Journal of Food Science, 43, 1074, 10.1111\u002Fj.1365-2621.1978.tb15236.x\nKarapinar, 2007, Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimurium on salad vegetables, Food Control, 18, 702, 10.1016\u002Fj.foodcont.2006.03.004\nKaya, 2015, Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: Multivariate statistical approach, Innovative Food Science and Emerging Technologies, 29, 10.1016\u002Fj.ifset.2015.03.005\nKeyser, 2008, Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice, Innovative Food Science and Emerging Technologies, 9, 348, 10.1016\u002Fj.ifset.2007.09.002\nKoh, 2016, Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour), Innovative Food Science & Emerging Technologies, 36, 92, 10.1016\u002Fj.ifset.2016.05.015\nKoutchma, 2008, UV light for processing foods, Ozone: Science and Engineering, 31, 93, 10.1080\u002F01919510701816346\nKrishnamurthy, 2007, Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system, Journal of Food Science, 72, 10.1111\u002Fj.1750-3841.2007.00438.x\nKwaw, 2018, Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice, International Journal of Food Properties, 21, 213, 10.1080\u002F10942912.2018.1446024\nKwaw, 2018, Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment, Journal of Food Measurement and Characterization, 12, 1763, 10.1007\u002Fs11694-018-9791-7\nLa Cava, 2015, Evolution during refrigerated storage of bioactive compounds andquality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light, LWT - Food Science and Technology, 63, 1325, 10.1016\u002Fj.lwt.2015.04.013\nLee, 2007, Effects of fining treatment and storage temperature on the quality of clarified banana juice, LWT - Food Science and Technology, 40, 1755, 10.1016\u002Fj.lwt.2006.12.008\nMaftei, 2014, Influence of processing parameters on the pulsed-light inactivation of Penicillium expansum in apple juice, Food Control, 41, 27, 10.1016\u002Fj.foodcont.2013.12.023\nMarquenie, 2003, Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena, International Journal of Food Microbiology, 85, 185, 10.1016\u002FS0168-1605(02)00538-X\nMiller, 2012, Advances in fruit processing technologies\nMüller, 2014, Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices, Innovative Food Science and Emerging Technologies, 26, 498, 10.1016\u002Fj.ifset.2014.05.014\nMuñoz, 2011, Combinations of high intensity light pulses and Thermosonication for the inactivation of Escherichia coli in orange juice, Food Microbiology, 28, 1200, 10.1016\u002Fj.fm.2011.04.005\nNACMCF, 2006, National Advisory Committee on microbiological criteria for foods. Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization, Journal of Food Protection, 69, 1190, 10.4315\u002F0362-028X-69.5.1190\nOms-Oliu, 2010, Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus), Postharvest Biology and Technology, 56, 216, 10.1016\u002Fj.postharvbio.2009.12.011\nOms-Oliu, 2010, Pulsed light treatments for food preservation. A review, Food and Bioprocess Technology., 10.1007\u002Fs11947-008-0147-x\nOms-Oliu, 2012, The effects of non-thermal technologies on phytochemicals\nOncul, 2015, Factors affecting the quality attributes of unripe grape functional food products, Journal of Food Biochemistry, 39, 689, 10.1111\u002Fjfbc.12175\nPala, 2011, Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice, Journal of Food Composition and Analysis, 24, 790, 10.1016\u002Fj.jfca.2011.01.003\nPala, 2013, Effects of UV-C light processing on some quality characteristics of grape juices, Food and Bioprocess Technology, 6, 719, 10.1007\u002Fs11947-012-0808-7\nPala, 2013, Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage, LWT - Food Science and Technology, 50, 426, 10.1016\u002Fj.lwt.2012.09.001\nPalomo, 2007, Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening, Food Control, 18, 398, 10.1016\u002Fj.foodcont.2005.11.006\nPataro, 2015, The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage, Innovative Food Science and Emerging Technologies., 10.1016\u002Fj.ifset.2015.06.003\nPathare, 2013, Colour measurement and analysis in fresh and processed foods: A review, Food and Bioprocess Technology, 6, 36, 10.1007\u002Fs11947-012-0867-9\nRaso, 2003, Nonthermal preservation of foods using combined processing techniques, Critical Reviews in Food Science and Nutrition, 43, 265, 10.1080\u002F10408690390826527\nRiganakos, 2017, Comparison of UV-C and thermal treatments for the preservation of carrot juice, Innovative Food Science and Emerging Technologies, 42, 165, 10.1016\u002Fj.ifset.2017.06.015\nRivas, 2006, Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice, LWT - Food Science and Technology, 39, 1163, 10.1016\u002Fj.lwt.2005.07.002\nSaid, 2010, Effectiveness of pulsed ultraviolet-light treatment for bacterial inactivation on agar surface and liquid medium, Foodborne Pathogens and Disease, 7, 1401, 10.1089\u002Ffpd.2010.0594\nSalinas-Roca, 2016, Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality, Food Control, 66, 190, 10.1016\u002Fj.foodcont.2016.02.005\nSauer, 2009, Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in apple juice and apple cider, using pulsed light treatment, Journal of Food Protection, 72, 937, 10.4315\u002F0362-028X-72.5.937\nSeiji, 1965, Enzyme inactivation by ultraviolet light and protective effect of melanin, Journal of Biochemistry, 57, 457, 10.1093\u002Foxfordjournals.jbchem.a128102\nSetorki, 2010, Effects of acute verjuice consumption with a high-cholesterol diet on some biochemical risk factors of atherosclerosis in rabbits, Medical Science Monitor, 16, BR124\nShearer, 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